Slices of Ox tongue à la Monaco from Mrs A.B. Marshall's Cookery Book by Agnes B. Marshall
Take some thin slices of cooked ox tongue and stamp out rounds with a cutter about two inches in diameter, put these in a sauté pan in a little stock lightly flavoured with sherry; when they are...
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Ingredients
- tongue
- marrow
- fried bread
- fresh mushrooms
- stock
- sherry
- ox tongue
- curdle
- mustard
- browned breadcrumbs
- paste
- brown sauce
- croûtons
- french mustard
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